Using a very sharp knife, trim the extra fat and the tough silverskin from the veal cheeks. You should have approximately 3 pounds of cleaned meat remaining. Transfer the cheeks to a large non-reactive bowl or casserole and add 1 cup of red wine, 1 cup of the Madeira, 1/2 cup of the onions, 1/2 cup of the celery, 1/2 tablespoon of the garlic, bay leaves, rosemary and peppercorns. Stir gently to blend and make sure that the wine covers the meat, cover the bowl with plastic wrap, and refrigerate overnight or at least 8 hours.
Preheat the oven to 275 degrees F.
In a large, ovenproof Dutch oven or rondeau, heat oil over high heat until almost smoking. Remove meat from marinade, pat dry, and season on both sides with some of the salt and pepper. Sear meat in hot oil, in batches if necessary, until well browned on all sides. Remove from pan and set aside. Add remaining onion and celery to the pan along with the carrots and cook for about 6 minutes, stirring frequently, until vegetables are very soft and beginning to caramelize. Add remaining garlic and cook 2 minutes. Strain the marinade and add to pan along with remaining red wine and Madeira. (Discard vegetables). Bring to a boil, skim any foam off top of liquid, and add water, tomato paste, Essence, Italian seasoning, and crushed red pepper, and return to a boil. Add meat and any accumulated juices, stir well, cover tightly, and place in the oven. Cook for 4 1/2 to 5 hours, undisturbed, or until cheeks are very tender. Taste and adjust seasoning if necessary and serve over hot polenta.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Creamy polenta:
In a large, heavy saucepan, bring water to boil with salt, to taste. While whisking constantly, pour the cornmeal into the water in a steady stream until thoroughly combined. Continue whisking to make certain there are no lumps of unincorporated cornmeal. Reduce the heat to low, cover and cook for 20 minutes, uncovering frequently to stir.
Stir in the heavy cream, cream cheese, and butter and continue to cook, covered, another 20 minutes or so, stirring often. When the polenta is smooth, with no taste of rawness, add salt and pepper, to taste (if polenta seems too thick, you may dilute with a bit of water or milk), and serve garnished with the grated cheese.
Yield: 6 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2620.13 Kcal (10970 kJ)
Calories from fat	1268.86 Kcal
		% Daily Value*
Total Fat	140.98g	217%
Cholesterol	55.91mg	19%
Sodium	3161.1mg	132%
Potassium	611.97mg	13%
Total Carbs	278.04g	93%
Sugars	7.16g	29%
Dietary Fiber	8.58g	34%
Protein	44.29g	89%
Vitamin C	11.3mg	19%
Vitamin A	0.3mg	11%
Iron	2.7mg	15%
Calcium	137.9mg	14%

Amount Per 100 g
Calories	424.7 Kcal (1778 kJ)
Calories from fat	205.67 Kcal
		% Daily Value*
Total Fat	22.85g	217%
Cholesterol	9.06mg	19%
Sodium	512.39mg	132%
Potassium	99.2mg	13%
Total Carbs	45.07g	93%
Sugars	1.16g	29%
Dietary Fiber	1.39g	34%
Protein	7.18g	89%
Vitamin C	1.8mg	19%
Vitamin A	0.1mg	11%
Iron	0.4mg	15%
Calcium	22.4mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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